用客观方法，评价了白柠檬果皮油的特征香气成分。
Characteristic flavor compounds in peel oil of the lime were evaluated .
本文综述了绿茶香气成分和特征香气成分，香气物质在绿茶加工中的变化及绿茶香气形成的机理。
In this paper, the aroma components and the characteristic aroma components in green tea and their variation during processing and the formation mechanism of aroma were summarized.
采用毛细管气相色谱法同时测定白酒中特征性香气成分。
The characteristics flavoring compositions in liquor were determined by capillary column gas chromatography with FID detector simultaneously.
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